In a large sauce pan, add olive oil and saute onions until caramelized on low heat for about 8-10 minutes stirring frequently.
Add cumin and sugar and cook for an additional 1-2 minutes stirring on low. (Do not let sugar burn).
Cut chicken pieces into bite sized pieces.
Add stock, chickpeas, raisins, saffron, cinnamon, chicken and bring to a light boil, then cover, reduce to simmer and cook for 30 minutes stirring frequently.
Meanwhile, pre-heat the oven at 350 degrees F. Line a jelly roll pan with baking parchment paper, toast the almonds with the clarified butter drizzled over them for about 10-15 minutes in a 350 degree F oven and set aside.
Stir couscous into boiling water, remove from heat and cover tightly, let stand for 8 minutes.
Uncover and fluff with a fork.
Serve with couscous on bottom, then chicken mixture and top with toasted almonds.